Quick springy couscous salad

Name: Quick springy couscous salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: International
Ingredients: 1 cup couscous; 7 oz frozen peas; 4.4 oz arugula; 0.77 oz mint; 1 oz dill; 1 bundle radish; 1.77 oz sliced almonds (toasted); 7 oz feta cheese; 1 lemon; 6 tbsp raspberry vinegar; 5 tbsp olive oil; 1 tbsp agave nectar; salt; pepper

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Emre Kesici

Food Editor at Kitchen Stories

"The sun is slowly coming out and I know we’re all having trouble making time for a long cooking session for dinner or lunch. For those days when you feel like the sun is escaping your grasp, come back to this recipe for a quick and fresh springy couscous salad that is ready in no time. You’ll put in essentially minimum amount of time, minimum amount of hassle, and end up with a flavorful salad that tastes like the spring weather. Have any more vegetables that you’d like to throw in? I say go for it, and I’m sure the spring produce fresh from the farmer’s market will agree. I would advise however not to skip the raspberry vinegar. It brings color, flavor, and that one last extra touch that will hook you in for sure."

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

175 g

couscous

200 g

frozen peas

125 g

20 g

10 g

1 bundle

50 g

sliced almonds (toasted)

200 g

feta cheese

lemon

6 tbsp

raspberry vinegar

5 tbsp

olive oil

1 tbsp

agave nectar

salt

pepper

Utensils

bowl (large), platter, pot, cutting board, knife, 2 bowls (small), whisk

Nutrition per serving

Cal1187

Fat69 g

Protein39 g

Carb106 g

Step 1/3
- 175 g couscous
- 200 g frozen peas
- bowl (large)
- platter
- pot
In a bowl, mix couscous and hot water. Let it expand for approx. 10–15 min. Once it expands, fluff couscous with a fork and transfer to a large serving platter. Meanwhile, defrost peas in hot water for approx. 5 min. and add to the same plate.
Step 2/3
- 125 g arugula
- 20 g mint
- 10 g dill
- 1 bundle radish
- 50 g sliced almonds (toasted)
- 200 g feta cheese
- cutting board
- knife
- bowl (small)
Roughly chop arugula, mint and dill and add to the couscous bowl. Slice radish thinly and add on top with roasted almond slices. Crumble feta in a small bowl and set aside.
Step 3/3
- 1 lemon
- 6 tbsp raspberry vinegar
- 5 tbsp olive oil
- 1 tbsp agave nectar
- salt
- pepper
- bowl (small)
- whisk
For the dressing, in a bowl, whisk together lemon juice, raspberry vinegar, olive oil, and agave. Season with salt and pepper. Pour dressing over couscous mix and gently mix everything together. Top with crumbled feta and season to taste with more salt and pepper before serving.
Enjoy your meal!